2 cups (500 mL) pretzel sticks
1/2 cup (125 mL) packed golden brown sugar
1/2 cup (125 mL) butter, melted
8 oz (250 g) cream cheese, softened
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) fresh lime juice
1 tbsp (15 mL) rum or tequila
1/2 tsp (2 mL) grated lime peel
1 tbsp (15 mL) sweetened flaked coconut, toasted

Preheat oven to 350ºF (180ºC). To prepare crust, place pretzels in a food processor; process, using an on/off motion, until crumbs form. The crumb mixture will contain both fine crumbs and larger chunks of pretzel pieces. There should be about 1 cup (250 mL). Combine pretzel crumbs, brown sugar and melted butter until blended. Press mixture into an 8 inch (20 cm) square glass baking dish.

Bake for 10 minutes. Cool crust completely in baking dish on a rack. Meanwhile, to prepare filling, use medium speed of an electric mixer and beat cream cheese until fluffy. Beat in sweetened condensed milk until smooth. Stir in lime juice, rum and lime peel until blended.

Pour filling onto crust. Top with coconut. Cover and refrigerate for at least 8 hours or up to 24 hours. Serves 8.

Last updated on September 22, 2017